Chicken Rolls with Spinach and Rice

Guilt Free Recipes
  • 1 c. long-grain white rice
  • Zest of 3 lemons
  • 1 c. chopped frozen spinach (thawed and squeezed of excess liquid)
  • 4 boneless, skinless chicken breasts, tenders removed, pounded to ½-inch thick
  • Salt and pepper
  • ¼ c. spreadable goat cheese
  • 1 Tbsp. olive oil

Chicken Rolls with Spinach and Rice

Popeye would be proud. This easy, elegant dish delivers almost twice your daily recommended amount of vitamin K, thanks to the spinach tucked in with the rice and chicken
Nutritional Information Per Serving: 
  • 475 calories
  • 10.2 g total fat
  • 53.3 g protein
  • 39.1 g carbohydrates
  • 122 mg cholesterol
  • 224 mg sodium
  • 2 g dietary fiber

Preheat oven to 400 F

In medium saucepan, combine rice and 2⁄3 of lemon zest and cook according to rice package directions

Stir in 2⁄3 of spinach, re-cover and set aside

While rice is cooking, arrange chicken smooth side up on work surface and sprinkle with salt and pepper

Turn chicken over and evenly arrange goat cheese, remaining 1⁄3 of spinach and remaining 1⁄3 of lemon zest on each breast

Roll the breasts up, securing each with a toothpick

Heat oil in medium-size ovenproof skillet over medium-high heat

Add chicken seam side up and cook until browned, 3 to 4 minutes

Turn chicken and place skillet in oven

Bake until chicken is cooked through, 15 to 18 minutes.

Remove toothpicks and serve chicken over rice.